Homemade Creole Butter Injection Marinade

Are you looking for an injectable butter recipe full of cajun flavors? Look no further! My EASY injectable butter recipe will make your meat taste amazing.

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Injectable Butter

I’m all about some moist & mouth watering meat. And, one of the ways I make this happen is with my creole butter injection marinade. Yes, I make it myself.

I use my homemade version in turkey, chicken, & pork – and it’s absolutely divine. It’s extremely easy to prepare, and it’s add quite the level of moistness & flavor in whatever you’re injecting it in.

In addition to brining, I use this on whole turkeys every time I make them (you don’t have to inject and brine your turkey – that’s just me).

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Plus, I use it almost every time I make a roasted chicken or pork roast. You can find an injector for really cheap. I actually bought mine at good ol’ Wal-Mart for about $3 bucks – and you can also find them for pretty cheap on Amazon as well.

Cajun Butter Ingredients

Here’s what you need to make this injectable butter recipe:

• melted butter
• Cajun seasoning
• garlic powder

And yes, that’s Phil Robertson’s cajun spice…. you know – the dad from Duck Dynasty. However, you certainly don’t have to have that same brand. It’s just what I happened to have on hand.

Here’s some other cajun/creole spice blends I have tried & liked.

• McCormick Perfect Pinch Cajun Seasoning
• Tony Chachere’s Original Creole Seasoning
• Walker & Sons ‘Slap Ya Mama’ Cajun Seasoning
• Zatarains Blackened Seasoning

You can also make your own Homemade Cajun Seasoning Spice Mix.

Click here for my Homemade Cajun Seasoning recipe.

Feel free to switch up the spices too if you don’t like cajun or creole seasonings! You could do all sorts of different flavors.

How do I make the injection marinade?

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Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. You will need 1 recipe for a roasting chicken or pork roast – and you will need a double recipe for a turkey.

Pull the handle of the injector towards you so the injection is ‘inhaled’ inside.

Now, inject your poultry or pork all over – and using different angles each time you inject as well to be sure your injection marinade gets all in your meat.

Don’t worry if you have a little spillage. That’s perfectly normal. That’s more of a flavor profile on the skin if you ask me 😉

Roast your poultry or pork as normal.

It makes for one MOIST, SUCCULENT, & FLAVORFUL piece of meat!! See?

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